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1 lb carrots, peeled and sliced into 1/4 in rounds
2 T unsalted butter
1/4 chicken or vegetable broth
2 T maple syrup
1/4 t salt
1/8 t pepper
Melt 1 1/2 T butter in a skillet on low heat. Add carrot slices and stir well to coat evenly with butter. Continue cooking on low for 3 min.
Add broth, maple syrup and salt. Bring to a simmer, cover and simmer gently until carrots are tender, about 15 min.
Remove the lid and increase heat to med-high. Simmer until most of the liquid disappears, leaving a thick glaze. Remove the pan from the heat. Taste and add more salt if needed. Add a pinch of pepper and the remaining 1/2 T butter.
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1st Keep
 spiersma
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